ķĸ
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APPLE PIE
52
1 cup sugar
2 tablespoons all-purpose
flour
1 teaspoon cinnamon
1
⁄
8
teaspoon nutmeg
1
⁄
8
teaspoon salt
6-8 medium tart cooking
apples, peeled, cored,
and thinly sliced
2 tablespoons margarine
or butter
KitchenAid Pie Pastry
for Two-crust Pie (see
page 51)
Combine sugar, flour, cinnamon, nutmeg, and salt in
large bowl. Stir in apples.
Follow procedure for Two-crust Pie. Fill with apple
mixture and dot with margarine. Sprinkle top crust
with sugar, if desired.
Bake at 400°F for 50 minutes.
Yield: 8 servings.
Per serving (filling and crust): About 451 cal,
4 g pro, 68 g carb, 19 g fat, 0 mg chol, 301 mg sod.
Filling
3
⁄
4
cup firmly packed
brown sugar
3 tablespoons all-purpose
flour
1
⁄
8
teaspoon salt
1
⁄
8
teaspoon nutmeg
Dash cloves
2 tablespoons lemon juice
6-8 medium pears, peeled,
cored, and thinly sliced
Topping
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking
powder
1
⁄
2
teaspoon baking soda
1
⁄
2
cup buttermilk
3 tablespoons margarine
or butter, melted
1 tablespoon sugar, if
desired
Light cream, if desired
Combine all Filling ingredients, except pears, in
large skillet. Stir in sliced pears. Cook over medium
heat about 5 minutes, or until hot and bubbly,
stirring gently. Set aside.
To make Topping, place flour, sugar, baking
powder, and baking soda in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds. Add buttermilk and melted
margarine. Continuing on Stir Speed, mix about
30 seconds, or just until blended.
Pour hot Filling into 8- or 9-inch baking pan. Top
evenly with large spoonfuls of Topping. Sprinkle
with 1 tablespoon sugar, if desired. Bake at 375°F
for 30 to 35 minutes, or until pears are tender and
bubbly and Topping is golden brown. Serve warm
with light cream, if desired.
Yield: 8 to 10 servings.
Per serving: About 276 cal, 3 g pro, 57 g carb,
5 g fat, 1 mg chol, 219 mg sod.
COUNTRY PEAR COBBLER
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